Methi/ Fenugreek leaves Poori Recipe

Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.

Ingredients :

1 bunch methi leaves

1/2 kg wheat flour

7 tbsps besan/ Chickpea flour

4 tbsps rice flour

4 tsps oil

8 green chillies

5 cloves garlic

2 inch piece ginger

2 tsp til

1 level tsp ajwain

1 tsp chilly powder

3 tsps dhania/ coriander powder

1 tsp jeera/cumin powder

A pinch of haldi/turmeric

5 tsps sugar

A few sprigs of Coriander leaves

Salt

Oil for frying.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.